Grandma’s Lemon Poppy Seed Cake

Name: Grandma's Lemon Poppy Seed Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 15 servings.
Ingredients: 1 package lemon cake mix (regular size); 1 package (3.4 ounces) instant vanilla pudding mix; 4 large eggs, room temperature; 1 cup water; 1/2 cup canola oil; 1/4 cup poppy seeds; DRIZZLE:; 2 cups confectioners' sugar; 2 tablespoons water; 2 tablespoons lemon juice

TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling YIELD: 15 servings.

This is from a collection of family recipes. My granddaughter, Riley, likes that it tastes like lemons, but is sweet. It’s always moist and wonderful. —Phyllis Harmon, Nelson, Wisconsin

Ingredients

1 package lemon cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs, room temperature
1 cup water
1/2 cup canola oil
1/4 cup poppy seeds
DRIZZLE:
2 cups confectioners' sugar
2 tablespoons water
2 tablespoons lemon juice

Directions

1. In a large bowl, combine the cake mix, pudding mix, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Transfer to a greased and floured 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
2. For drizzle, in a small bowl, combine the confectioners' sugar, water and lemon juice; drizzle over cake.

Nutrition Facts

1 piece: 320 calories, 12g fat (2g saturated fat), 56mg cholesterol, 335mg sodium, 51g carbohydrate (36g sugars, 0 fiber), 3g protein.

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